Traditional Mexican Birria Beef (Print-Friendly Version)

Slow-simmered beef in a vibrant chili broth, paired with tortillas and fresh toppings for an authentic taste.

# What You’ll Need to Make This:

→ Beef and Aromatics

01 - 1.4 kg beef chuck roast, cut into large chunks
02 - 2 cloves garlic
03 - 1 small onion, chopped

→ Dried Chilies and Spices

04 - 2 dried guajillo chilies
05 - 2 dried ancho chilies
06 - 2 teaspoons ground cumin
07 - 1 teaspoon dried oregano
08 - 0.5 teaspoon ground cloves
09 - 0.5 teaspoon ground cinnamon

→ Broth and Seasonings

10 - 950 ml beef broth
11 - 2 tablespoons white vinegar
12 - Salt and black pepper, to taste

→ For Serving

13 - Corn tortillas
14 - Fresh cilantro, chopped
15 - Chopped onion

# How to Prepare:

01 - Heat a dry skillet over medium heat. Toast dried guajillo and ancho chilies for approximately 2 minutes until aromatic, turning occasionally. Remove seeds and stems once cooled.
02 - In a blender, combine toasted chilies, garlic cloves, chopped onion, cumin, oregano, ground cloves, and cinnamon. Add 240 ml of beef broth and blend until a smooth sauce forms.
03 - Season beef chunks evenly with salt and black pepper. In a large pot over medium-high heat, brown the beef on all sides in batches to prevent overcrowding.
04 - Add the blended chili sauce to the pot containing seared beef. Stir in the remaining beef broth and white vinegar. Bring mixture to a simmer, then reduce heat to low, cover, and cook gently for 2 to 3 hours until beef is fork-tender and shreds easily.
05 - Transfer the cooked beef to a board and shred with two forks. Return shredded beef to the pot and combine with the broth. Serve hot in bowls, accompanied by warm corn tortillas, fresh cilantro, and chopped onion.

# Extra Tips:

01 - Roasting the garlic and onion before blending enhances the sauce’s richness.
02 - Serve with lime wedges for a balancing citrus note.
03 - Store leftovers in an airtight container in the refrigerator for up to three days or freeze for extended storage.

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